Print: Rhuberry Crisp

This rhuberry crisp recipe makes a flavorful June harvest rhubarb dessert. My neighbor girls, Natalie and Jenna, picked the ripe berries and rhubarb from our backyards. We created the recipe, which will become an annual feast. Top it with vanilla ice cream while still warm.

Prep

17 min

Cook

29 min

Servings

Difficulty

Medium

Ingredients

4 cups mulberries
3 cups chopped rhubarb
1 cup white sugar
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1 teaspoon salt
1.33 cups brown sugar
1 cup all-purpose flour
1 cup rolled oats
1 cup butter

Instructions

1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
2 Combine mulberries, rhubarb, sugar, cornstarch, cinnamon, and salt in the prepared baking dish.
3 Combine brown sugar, flour, and oats in a large bowl; cut in butter using a pastry blender or 2 knives. Sprinkle over rhubarb mixture.
4 Bake in the preheated oven until top is golden and fruit is bubbly, about 40 minutes.

Nutrition per serving

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